Recipes for Christmas – Holiday Recipes

Sauce Recipes April 6, 2008

Put the giblets from any bird in the saucepan withsufficient stock or water to cover them and boil for three hours, addingan onion and a few peppercorns while cooking. Take them out, and whenthey are quite tender strain the liquor into another pan and chop up thegizzards, livers, and other parts into small pieces. Take a little ofthe thickening left at the bottom of the pan in which a chicken or goosehas been braised, and after the fat has been taken off, mix it with thegiblet liquor and boil until dissolved. Strain the sauce, put in thepieces of giblet, and serve hot.